Pork and Ginger Mazesoba

Nutrition per serve

Ingredients

• 1pcs ginger
• 1pcs spring onion
• 1clove garlic
• 1pcs corn cob
• 200g cabbage
• 10ml sesame oil
• 180g udon noodles
• 300g lean pork mince
• 75g edamame beans
• 10g toasted sesame seeds
• 2g shichimi togarashi
• 23ml soy sauce
• 15ml white vinegar
• 5ml honey
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Peel and finely grate the ginger. Thinly slice the spring onion, keeping the white and green parts separate. Crush or finely chop the garlic. Discard the husk and silks from the corn, then slice the kernels from the cob. Thinly slice the cabbage using a sharp knife or mandoline. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Make dressing
   Put the sesame oil, half the ginger, 1½ tbs soy sauce, 1 tbs water, 3 tsp white vinegar and 1 tsp honey in a bowl and stir to combine.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 8 mins.
4. Step 4 — Cook pork mince
   Meanwhile, heat 2 tsp oil in a large frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the white part of the spring onion, garlic and remaining ginger and cook, stirring occasionally, for 2-3 mins until fragrant. Remove the pan from the heat.
5. Step 5 — Cook vegetables
   Add the corn and edamame to the noodles. Return to the boil and cook for a further 2 mins or until the noodles are tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Stir 1 tbs of the dressing into the pork mixture. Taste, then season with pepper. Divide the noodles and vegetables, pork and cabbage among bowls and drizzle with the remaining dressing. Scatter with the sesame seeds, shichimi togarashi, if desired, and remaining spring onion to serve.

Allergens

Soy, Sesame, Gluten, Wheat